Recipe For A Good Life Quotes

Life is also about balance, just the way recipes are about balance. When your recipe isn't balanced, it doesn't taste right. Too much salt, or too little can make all the difference. Lack of acid, too much bitter or sweetness, if you don't find the balance your food will never be all it can be. The same is true of your life. You need it all. Work that makes you happy and fulfilled and supports you financially. Family and friends to lean on and celebrate with. Hopefully someone special to share your life with, and a family of your own if you want that. Some way of giving back, in honor of your own blessings. A sense of spirituality or something that keeps you grounded. Time to do the things you need for good health, eating right and exercising and managing your stress. If you have too much of one and not enough of another, then your life isn't balanced, and without that balance, nothing else will matter. ~ Stacey Ballis

Tea is a work of art and needs a master hand to bring out its noblest qualities. We have good and bad tea, as we have good and bad paintings - generally the latter. There is no single recipe for making the perfect tea, as there are no rules for producing a Titian or a Sesson. Each preparation of the leaves has its individuality, its special affinity with water and heat, its own method of telling a story. The truly beautiful must always be in it. How much do we not suffer through the constant failure of society to recognise this simple and fundamental law of art and life; Lichilai, a Sung poet, has sadly remarked that there were three most deplorable things in the world: the spoiling of fine youths through false education, the degradation of fine art through vulgar admiration, and the utter waste of fine tea through incompetent manipulation. ~ Okakura Kakuzo

Participation. Good intentions. That's a recipe for a life well lived. ~ Ted Sanders

I focus on a simple message: when you leave the two-thirds of Americans without college degrees out of your vision of the good life, they notice. And when elites commit to equality for many different groups but arrogantly dismiss "the dark rigidity of fundamentalist rural America,"6 this is a recipe for extreme alienation among working-class whites. Deriding "political correctness" becomes a way for less-privileged whites to express their fury at the snobbery of more-privileged whites. I don't like what this dynamic is doing to America. There are two reasons I think we have to try to replace it with a healthier one. The first is ethical: I am committed to social equality, not for some groups but for all groups. The second is strategic: the hidden injuries of class7 now have become visible in politics so polarized that our democracy is threatened. A few words ~ Joan C. Williams

I always think, OK, this is good, but I'll do it better next time. "And so we beat on, boats against the current ... " It may not be the recipe for a life of contentment, but that imperfectability is what makes writing such an engaging endeavor, something you can do for the rest of your life and not get bored. ~ Debra Dean

I suppose a good recipe for life would be to allow nothing into it, knowingly at least, which is bitter.

It's disappointing we aren't able to simply spit people out that don't taste well. ~ Scott Hildreth

It's the perfect recipe for reducing stress and having a pleasant and productive evening. ~ Amy Leigh Mercree

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience.

Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany.

In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit! ~ Julia Child